Time flies so fast. In a blink of an eye, the "Beginning of Winter" solar term has arrived. As the beginning of winter, you should eat more warm and nourishing foods. Dumplings are one of the most delicious solar terms. As the saying goes, "If you don't serve dumpling bowls at the beginning of winter, your ears will freeze and no one will care." Dumplings The shape is like an ear. People believe that eating dumplings at the beginning of winter will keep your ears from freezing in winter, so this custom has been passed down to this day. Moreover, the beginning of winter is the turn of autumn and winter, so it is called "Jiaozi time". Dumplings are homophonic to Jiaozi. Dumplings are eaten on this day. Nutritious and a good sign.

Dumplings are very popular. The key to whether dumplings are delicious or not lies in the preparation of dumpling fillings. Today I will show you 6 ways to make dumpling fillings, including meat fillings. There are vegetarian fillings, which are nutritious and delicious. This Beginning of Winter, you no longer have to worry about how to mix the dumpling fillings. Friends who love dumplings, come and take a look.

1. Cabbage and Pork Dumpling Filling< /p>

Ingredients: half a Chinese cabbage, 30 dumpling wrappers, 250 grams of pork leg, 1 teaspoon of salt, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, a little sugar, 1 tablespoon of cooking wine, a little ginger

Method:

1. Break off the leaves of Chinese cabbage, wash and drain. Cut the cabbage into small strips and then into fine dices. Add 1 teaspoon of salt, mix well and marinate for 20 minutes.

2. After 20 minutes, the pickling water has come out. Put the cabbage leaves into a gauze bag and squeeze out the water.

3. Chop the pork, grind in some minced ginger, and drizzle. Add 1 tablespoon of cooking wine.

4. Put the pork into the cabbage, add light soy sauce, oyster sauce and a little sugar.

5. Stir all the seasonings clockwise to create delicious cabbage dumplings. The filling is ready.

2. Vegetarian Sanxian Dumpling Filling

Ingredients: 15 grams of dried fungus, 10 dried shiitake mushrooms, 5 eggs, 1 carrot, 2 tablespoons of oyster sauce. , half a teaspoon of salt

Method:

1. Soak the fungus in advance, wash it, shred it, try to cut it into small pieces, peel the carrot and grate it into thin strips or chop it finely; < /p>

2. Soak the dried mushrooms in water until soft, cut off the stems of the mushrooms, squeeze out the water and chop them into small pieces;

3. Put a little oil in the pot, pour in the carrots, and fry the carrots until soft , stir-fry a little dry, then stir-fry and set aside;

4. Scramble the eggs. Crack the eggs into a bowl and break them up. Add a little salt and stir evenly. When the oil is hot, pour in the egg liquid and stir-fry over low heat. Fry it into pieces as much as possible;

5. Mix the fried carrots, chopped mushrooms, fungus, and scrambled eggs together;

6. Add oyster sauce and salt and stir evenly , the vegetarian Sanxian stuffing is ready, it is more delicious than meat stuffing

3. Pork and fennel dumpling stuffing

Ingredients: Ingredients: 350 grams of pork leg, 1 handful of fennel. , 1 egg, appropriate amount of ginger and green onion, 2 tablespoons of light soy sauce, half a teaspoon of salt, 1 tablespoon of oyster sauce

Method:

1. Wash the fennel, drain the water, and chop into small pieces; < /p>

2. Prepare a small bowl of ginger and scallion water. Cut the white scallions into sections and break them up with a knife. Cut the ginger into small pieces and beat it into pieces. Add half a bowl of hot water and soak it for 15 minutes. Set aside. ;

3. Peel and cut the pork belly into pieces, chop or mince it, crack in an egg and mix well;

4. Pour in one-third of the ginger and scallion water, and add the scallions. When adding ginger water, add it in small amounts, stir it evenly each time, and then continue to add it until the water is completely absorbed by the pork, and stir the meat vigorously;

5. Put the chopped fennel into the meat filling , add light soy sauce, oyster sauce, and salt to taste, and stir clockwise until the meat filling becomes thick.

4. Celery, Beef and Spicy Dumpling Filling

Ingredients: 150 grams of beef, 1 parsley, 2 coriander, 2 tablespoons of chili pepper or chili sauce, 1 Sichuan pepper powder teaspoon, 1 teaspoon of salt, 2 tablespoons of light soy sauce, half a teaspoon of sugar,

Method:

1. Chop the coriander and celery into mince, the celery leaves can be chopped together, add celery to add more Taste;

2. Wash and cut the beef into pieces, absorb the water with kitchen paper, then chop it into minced beef or stir it into stuffing;

3. Mix the minced beef into minced beef. Add the celery and coriander and mix well;

4. Add the pepper powder, spicy oil, salt, light soy sauce and sugar and stir in a clockwise direction.

5. Taro, carrot and pork dumpling filling

Ingredients: half taro, 50 grams of pork, half carrot, half king oyster mushroom, 1 tablespoon oyster sauce, 1 teaspoon salt , 1 teaspoon of sugar, 1 teaspoon of five-spice powder

Method:

1. Slice the taro and carrot first, then cut them into strips, and finally chop them into small pieces; cut the king oyster mushroom into small pieces; < /p>

2. Chop or smash the pork, the meat is 8 points lean and 2 points fat;

3. Put a little more oil in the pot, add shredded taro and spread it out. Don't stir it first, fry it over medium-low heat until it turns slightly yellow, then stir-fry it and set aside;

4. After frying the shredded taro, add the carrots and king oyster mushrooms and stir-fry until the carrots Pack up after softening;

5. Mix shredded taro, shredded carrot, king oyster mushroom and pork together;

6. Add oyster sauce, salt, sugar and five-spice powder Stir evenly and let it sit for 20 minutes.

6. Celery, fungus and pork dumpling filling

Ingredients: 350g pork leg, 175g fungus, 150g celery, 380g dumpling skin, 2 tablespoons oyster sauce, 1 light soy sauce tablespoon, appropriate amount of pepper, 1 teaspoon of thirteen spice powder

Method:

1. Wash the pork, cut into pieces and chop;

2. Wash the parsley and chop it finely. You can sprinkle some salt on the chopped celery, wait for about 5 minutes, wait for some water to come out, and then mix it with the meat;

3. Soak the fungus and chop it into pieces. Put together with minced celery;

4. Add minced onion and ginger to the meat filling, then add oyster sauce and light soy sauce and stir evenly;

5. Add thirteen-spice powder and pepper, stir in one direction until strong, and leave for about 10 minutes.